Beef Tips & Rice
by Robert Spears
1 1/2 lb. Beef Stew Meat cubed
1 lb. mushrooms sliced
1 onion chopped
1 1/2 flour
1 tsp of salt
1 tsp of pepper
1 garlic powder
1 onion powder
1 tsp. of cumin
1 packet of Lipton’s beefy mushroom (dry) mix
1 32 oz. can beef stock
1/2 oil Canola Oil
(Y’all know how to make rice… so here’s a pretty picture!)
Combine flour and all the seasoning except for Lipton mix into a mixing bowl.
Coat beef in flour mixture.
Place oil into a Dutch Oven. Heat oil. Brown the meat in batches. Don’t over-crowd the meat.
Set meat aside.
In same pot, add another 1/4 cup of oil and sauté onions and mushrooms.
Sprinkle Lipton packet over everything and stir together.
Pour in stock. Add meat back in. Cover and simmer for 1 hour, stirring occasionally.
Mixture should thicken on its own, if you want it thicker, add a little corn starch slurry.
Serve over rice.